Ingredients
For the Pie Crust
2 1/2 cups All Purpose Flour
3/4 teaspoon salt
3/4 cup shortening, chilled
1 cup sharp cheddar cheese
1/3 cup ice water
For the Pie Filling
4 large apples (2 Granny Smiths and 2 Pink Ladies work nice)
1 tablespoon lemon juice
3/4 cup high quality maple syrup
1/4 cup light brown sugar, packed
1 tablespoon cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons butter
Milk or cream to brush top
1/4 cup parmesan, finely shredded
Instructions
Sift salt and flour together in the bowl of your food processor. Cut shortening or butter into pieces a little bigger than the width of your thumb and add it to the food processor along with the cheese. Pulse 4-5 times or until the shortening breaks down just a bit. Add 2 tablespoons of ice water and pulse again. Keep adding water, a tablespoon at a time, and pulsing until the dough just comes together. Grab a small handful and shape into a ball. If it holds together without crumbling, wrap in plastic wrap and store in refrigerator until the dough is chilled.
Preheat your oven to 450 degrees. Peel and core your apples and cut each into very thin slices, about 1/8 inch then add apples into a bowl and squeeze lemon juice over slices, tossing until well coated. Add maple syrup, brown sugar, cornstarch, cinnamon, nutmeg, and salt to the apples.
When the dough is chilled (30 minutes) take out of the refrigerator and roll each one flat. Line pie plate with one pastry, fill with fruit mixture, and dot with butter. Top the pie with the second pie crust and trim the excess along the sides of the pie plate.
Brush top crust with milk and place in the 450-degree oven for ten minutes then reduce the heat to 350 degrees and bake about 30 minutes longer. When the pie has about 5 minutes left to bake, sprinkle top crust with finely grated parmesan Reggiano.
Key Points About Ingredients:
- Sharp cheddar cheese in the crust adds a savory, nutty counterpoint to the sweet maple filling — use a quality aged block cheddar and grate it yourself for the best melt and flavor.
- High-quality pure maple syrup is essential here; avoid pancake syrups made with corn syrup as they lack the complex caramel and woodsy notes that make this filling extraordinary.
- Granny Smith apples provide tartness and hold their shape during baking, while Pink Lady apples add natural sweetness and a slight floral note — using both creates a perfectly balanced filling.
- Cornstarch acts as the thickener in the filling, giving you a glossy, sliceable pie rather than a soupy one; make sure to coat the apple slices evenly before baking.
- Chilling the shortening and using ice water keeps the fat cold so it steams during baking, creating those coveted flaky, tender layers throughout the cheddar crust.
Key Nutritional Insights:
- Apples are a good source of dietary fiber and vitamin C, contributing to digestive health and immune support in every slice.
- Maple syrup contains trace minerals like manganese and zinc, and offers a lower glycemic index than refined white sugar, making it a slightly more nuanced sweetener choice.
- Sharp cheddar cheese boosts the calcium and protein content of this pie, turning dessert into a dish with genuine nutritional substance.
- The combination of shortening and cheese in the crust contributes to saturated fat content, so enjoying this as an occasional treat fits best within a balanced diet.
- Using fresh apples means each serving provides natural antioxidants including quercetin and catechin, which are linked to heart and brain health.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories620
- Standard DV% Daily Value*
- Total Fat29 g72 g40.28%
- Saturated Fat12 g20 g60%
- Trans Fat0 g
- Polyunsaturated Fat7 g
- Monounsaturated Fat8 g
- Cholesterol28 mg300 mg9.33%
- Sodium480 mg2300 mg20.87%
- Total Carbohydrate83 g275 g30.18%
- Dietary Fiber4 g28 g14.29%
- Total Sugars48 g
- Added Sugars38 g50 g76%
- Sugar Alcohal0 g
- Protein10 g50 g20%
- Vitamin D (Cholecalciferol)4 mcg20 mcg20%
- Calcium210 mg1300 mg16.15%
- Iron2.4 mg18 mg13.33%
- Potassium230 mg4700 mg4.89%
- Vitamin A320 mcg900 mcg35.56%
- Vitamin C (Ascorbic Acid)6 mg90 mg6.67%
- Vitamin E (Tocopherol)1 mg15 mg6.67%
- Vitamin K5 mcg120 mcg4.17%
- Vitamin B1 (Thiamin)0.2 mg1.2 mg16.67%
- Vitamin B2 (Riboflavin)0.15 mg1.3 mg11.54%
- Vitamin B3 (Niacin)1.8 mg16 mg11.25%
- Vitamin B6 (Pyridoxine)0.1 mg1.7 mg5.88%
- Folate28 mcg400 mcg7%
- Vitamin B12 (Cobalamine)0.3 mcg2.4 mcg12.5%
- Biotin2 mcg30 mcg6.67%
- Vitamin B5 (Pantothenic acid)0.4 mg5 mg8%
- Choline18 mg550 mg3.27%
- Phosphorus185 mg1250 mg14.8%
- Iodine10 mcg150 mcg6.67%
- Magnesium22 mg420 mg5.24%
- Zinc1.1 mg11 mg10%
- Selenium12 mcg55 mcg21.82%
- Copper0.1 mg0.9 mg11.11%
- Manganese0.6 mg2.3 mg26.09%
- Chromium2 mcg35 mcg5.71%
- Molybdenum8 mcg45 mcg17.78%
- Chloride310 mg2300 mg13.48%
